Drunken Goat Cheese Crab Dip

Ingredients

• 2 tablespoons butter 
• 1 pound claw crabmeat for shells and cartilage
• 0.3 cup parsley fresh chopped
• 3 cloves garlic finely chopped
• 8 ounces drunken goat cheese grated
• 1 cup half-and-half 
• 8 ounces cream cheese cubed at room temperature reduced-fat
• 0.3 cup panko breadcrumbs 
• 0.5 teaspoon paprika 
• 6 servings pita chips whole-wheat for serving
• 1  shallots finely chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• casserole dish

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes.
4. Add the garlic and cook until fragrant, 1 minute.
5. Add the half-and-half and bring to a simmer.
6. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted.
7. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley.
8. Pour into a 1 1/2-quart casserole dish.
9. Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl.
10. Sprinkle the top of the dip with the mixture.
11. Bake until bubbly and hot, 20 minutes.
12. Serve with whole wheat pita chips.